Ingredients
Lamb 1 1/2 lb
National Malai Tikka Masala
National Ginger & Garlic 2 tsp
Hot Green Chilli 1-2 tsp
Double Cream 4 tsp
National Salt
Vegetable Oil for deep frying
Egg 1
Dried Bread Crumbs 1 c
Cut away and discard heavy fat on meat, if any.
Cut meat into 1 inch cubes.
Place meat in bowl with National ginger & garlic Paste , National Malai Tikka Masala, green chilli, cream and salt, mix well.
Cover and marinate for at least 3 hours or overnight.
Just before eating, pour enough oil in kadhai, wok, or deep frying pan to a depth of 2 inches.
Set on medium heat (medium low flame).
Put egg into shallow dish and beat lightly.
Dip meat cubes in egg and then in bread crumbs.
Cover generously with bread crumbs until ensrusted.
When oil is heated, put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer.
Stir and fry until golden brown or the meat is done to your taste.
